Ingredients

1 1/4 cups water

1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces

1/2 teaspoon salt

1 1/2 cups unbleached flour

4 to 6 large eggs

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Preparation

In a heavy saucepan bring water to a boil with butter and salt over high heat. Reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a dough

Transfer dough to bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining 2 eggs lightly, 1 at a time, and add to batter, a little at a time, beating on high speed, until batter is desired consistency.

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Recent Reviews

For anyone who wants a more simple
recipe the standard pate a choux
ratio is 2:1:1:2.
2 parts liquid
1 part butter
1 part flour
2 parts eggs.
Any liquid can be used, water, milk,
a combination, fruit juices, stock
(for savory applications consider
using stock and folding in cheese or
herbs to the dough before it is
baked) coffee even. The standard
baking temperature is 375 to 400.
This allows the steam from the eggs
to puff the dough and the outside to
gain a nice color. Also, when adding
the flour to the pot you should cook
it until it forms a thin skin on the
bottom of the pot. The point of
cooking the flour is to help
gelatinize some of the starches. The
recipe says until it pulls away from
the sides, but if you messed up and
added too much flour it might do that
immediately. A thin skin should coat
the bottom of the pan before you
transfer the dough to the mixer.

arreic627 /

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Excellent. Used this for cream puffs and all of them rose beautifully. The only change I would make to the recipe would be to include a little bit of sugar (maybe just a tablespoon)? These would even be really good on their own if a larger amount of sugar was added.

chachavez /

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for anyone who is confused on the baking instructions for this recipe it is in logs or balls for 20 min at 350 DO NOT OPEN THE OVEN or it will cause them to fall. check after 20 by breaking one open. If they are still gooey on the inside continue to bake for another 5-7 min

avasmama2006 from nova scotia canada /

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This recipe made perfect cream puffs. I didn't change a thing and it baked up exactly as it says.